This beef chuck roast is tender, juicy and delicious. It's cooked in the oven using a marinade made with garlic and cayenne. And, served with a gravy made with pan drippings. A simple and easy recipe perfect for entertaining guests.
Add the garlic and salt, followed by the paprika, and cayenne. Mash to a coarse paste.
Then, add the oil and pepper.
Alternatively, you can also put all these ingredients in a food processor and blend to a smooth paste.
Marinate the meat well on all sides, making sure to get the top and bottom sides too.
Leave it to marinate on the counter for an hour or overnight in the fridge. Thaw the meat at least an hour or two before cooking.
Preheat the oven at 340 F / 170 C.
Add 2 tbsp oil in the roasting pan (or skillet) over medium-high heat. Sear the beef on all sides turning with a tong. When done, remove from the pan.
Place the beef on the roasting rack and add ½ cup water in the pan.Tip - this will prevent the oil and marinade from burning as it falls in the pan.
Add a meat thermometer and set it to 135 F for medium-rare, 140 F for medium, or 145 F for medium-well.
Roast on the middle rack until desired temperature - about 1 to 1 ½ hours. Mine took 1 hour 10 minutes to reach 135 F for medium-rare. Tip - The meat will continue to cook further with the residue heat in the meat.